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Vanilla Bean Cupcakes

Soft and fluffy bakery-style vanilla bean cupcakes topped with creamy vanilla buttercream frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 eggs room temperature
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1 vanilla bean seeds scraped
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
Vanilla Bean Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 vanilla bean seeds scraped
  • 1 pinch salt

Equipment

  • muffin pan
  • Mixing bowl
  • hand mixer

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Whisk flour, baking powder, and salt together in a bowl.
  3. Cream butter and sugar together until light and fluffy.
  4. Add eggs one at a time followed by vanilla bean seeds and vanilla extract.
  5. Mix in sour cream and alternate adding dry ingredients and milk until just combined.
  6. Fill cupcake liners two-thirds full and bake for 18–20 minutes.
  7. Allow cupcakes to cool completely before frosting.
  8. Beat butter, powdered sugar, cream, vanilla, and vanilla bean seeds to make frosting.
  9. Pipe buttercream frosting onto cooled cupcakes and serve.

Notes

For stronger vanilla flavor use Madagascar vanilla beans. Cupcakes can be frozen unfrosted for up to 3 months.